Process of treating foods.



E. BA HBLLER.

PROCESS OF TREATING FOOD?.

APPLICATION FILED man. ww

1 ,090,2 1 O. Patented Mart 17, 1914.

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M Em est lLHci l e1 Philadelphie,

UNITED s'rnfrns remerci? ernten..

ERNEST`B. HELLER, 0F PHILADELPH, YENNSYLVANA. ASS'LGEE, TQ ALBERT' E.BRANDLY, OF LITTLE FLLS TGV-NSHR NEE? JERSEY.

. ROCESS 0F TREATING FOQES.

Specification of Letters Patent.

Patented. Mar, h

T o all whom it may c'onc'fe'rn Be it known that l, .ERNEST l. Hennes, asubject of the Emperor of (ierminy, residing in the city ot'Philadelphia. county of nud Statie of Pennsylvania. have invented acertain" neu7 and useful Process ot Treating Foods, of which thefolimving is a specification.

This invention-is a process or method of refining fats and oils,purticulnrly butter. hu'tter fat, or oil,` and of combining such fatsand oils with whole milk, cream, skimmed milk, butter milk. etc., so asvto produce. thoroughly emulsitied. solid, liquid or semi-liquid foodproducts of e distinctly novel form. i

Among the salient features of the process is the subjectingv of theliquid or molten oil or fait to centrifugal action for removing theimpurities therefrom, either alone, or in conjunction with the step ofcomming'ling air, ozone, ozonized nir, oxygen, or electrified nir withsuch oil or fat.

The invention embodies, also, the currying,- out of such process or.operation, or processes and operations, while introducing into the oilsorfats thus treated either whole milk, skimmed milk, cream, butter milk,etc., and in some instances water, for the purposeroif completelyemulsifying these latter products, either separately or coinhined, withthe butter or other fait under treittm ent.

l--leretofore many attempts have been made to produce perfect and Stableeuml `sions of the character referred to, but such attempts have notbeen successfui. hij; process, however, produces such emulsions, :md 1.g., will convert rancid butter, or fresh pure butter, into theeniulsified condition similar to that in which it existed origineliy inthe milk or cream. 'Vhen rancid or professed butt-cr has been convertedinto this form, it can then be ripened, reehurned nml :nude into butterhaving e' superior grain and texture. The process renders it feasible,moreover, to take various kinds of hutters, e. g., those received fromdifferent dairies midpossessing dieren't characteristics als to color,fat content, ete., end convert the mixture into a homogeneous product ofhigh quality.

Other features of the invention not hereinbefore referred to will beapparent from the following detaiied description and.

,runv he availed of.

Referring to the drawings. is the trium or centrifugal 'liquid separator@"7 tank for continuing the milk or' other hqnid, having :t vziivefipipe, i, through which 'such liquid may he fed to the centrifuge; e.steam picket-ed te'nk for contining'th laut#- ter, butter oil, oroti'ier'nt, having a. valvefl pipe, c, whereby srffh' tot er o' ducedinto centriige; L e closed tank tor eontrnmg; air or other suitablegiis'un der pressure und hei-ing vnivedpipe, d, provided at. its entiwith distriouting'nozzle, d', for introducingvtne :tir or'gesinto thecentrifuge. Tank, D, is supplied with zur or gas by :i blower, EL havingnn"inlet, e, A.,. :.fsf.,

m Whicn is n filter, j, sind pipe hemgeennected `with either an nir'supp'iy, ozon-ei, ozon ized nir, electrified zur, etc. The outlet, y,trein the centrifuge, lends to e F, which recci the emulsified product.'muy a 'iride additional ontiet g' lflhen 'it red. to n'ierely purity orre! tine. the butter, butter oil, fat, ete., it `is pre ere'oiy.liquefied in tank, C, unless normally in e liquid condition, althoughit mighthe heated in the centrifuge. 1min@ it is in vat, C, in 9.,iiquid condition, it iszilzlowed to run into the centrifuge, which isrotated, as usuel, at. a. high rate. speed. The impurities or" avolatile character are thrown oft into the atmoslhere, white the gunnnyor resinous substances; always found in old or ren-eid hotter, en( othersciiti thrown to une sides ot' the revolving bowl., and 'remain thereunfit removed as us-mei. The. purified butter or oil is discharged in nstream throii fh oit-take, ,7, und into vat, F. it is pr d,rred however,to carry out the foregoing prf ion with eir, or one of the o grises ornurture thereof, neretes end n process. prerably tott mate i mingied,air or gas breek, up the ou introV -or'other agent specified, `withtheol or .fat

for the purpose of producing an emulsion,

this may be'doneby introducing the two or more products orsubstansntothe centrifuge as described, either with, or'without, theairor other-gas, although., for the reasons given, prefer yto empl-oysu`ch airor gas. fBy properlysrotating the centrifuge,

z. e., by not spedingjt up too high, the oil 'onfat and other agenty arethoroughly coinmingled or emulsiti'ed, themechanical action of the air or gas', when used, materiallyras,

sisting the operation.-

The character of 'the-resulting emulsions, so far as concerns. itsfat'content,` will de- Apend, of course', on whether I employ skimmedmilk,v butter milk, cream, etc., and, also, on the -perticularoil orfat'used. In addition to butter, butter oil,retc;,'I lmayy use olive,cotton seed `eocoanutyilard koil, olein', etc.,V` or mixture :ot

erfect emulsion having characteristics simiar to those of natural cream,can'be cooled, pasteurized, ripened, churned, etc., and will produce abutterhaving thebody, grain and other characteristicsof pure butter.

'Y Letter Patent is vanytwo or more of them.y The emulsied product, e.g.,-that obtained Vfrom butter fat and milk, is in the form 'of a "galforce, and-thcn'emulsifying it with a I suitable agent.

2.xThe process of'purifying and emulsifysing butter which consists inliquefying it,

', then subjecting it .to the action of centrifulgal forcewhileintroducingn suitable gus therein, and then emulsit'ying it with asuitable agent. g 3. The process of purifying and ernulsifying butter vvhich consists in liquct'ying-it, i then sumectmg vit to the action ofcentrifugaL force while introducing nir thifrcinfhncl i then cmulsifyingitwith a suitable ugent. i 4. The process of purifying and emnlsty- #inghutter whichconsists in liqudying it, t then subjecting it to the actionof ecntrifugal force'while introducing electrified air therein, and thenemulsifying it with a suitable agent.'

The process of cmulsifying liquid fats and oils which consists insirmiltaneously commingling a gas therewith and subjecting them to arapld rotary action, vand then emulsifying the same with a suitableagent. 6.-'I`he process' of roducing emulsions which consists in mixingoil and a lacteal fluid and subjecting them to centrifugal action whileintroducin a gas, such as air, ozonized air, electritieizl` air, etc.,into the mixture.

In testimony whereof I have signed my name to-this specification in thepresence of two subscribing witnesses.

ERNEST B. IIELLER.

. Witnesses:

JAS. H. GRIFFIN, H. I. Bmnxlmlm.

